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Your search keyword '"Kovaleva, O. P."' showing total 135 results
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135 results on '"Kovaleva, O. P."'

6. Soluble B7-H3 in Colorectal Cancer

Author

Kovaleva, O. V., Gratchev, A. N., Sokolov, N. Yu., Maslennikov, V. V., Kuzmin, Yu.B., Gershtein, E. S., Alferov, A. A., Mamedli, Z. Z., Stilidi, I. S., and Kushlinskii, N. E.

Published
2023
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38. Developing the technology of culinary production based on using unconventional fish fatty raw material

Author

Volchenko V. I., Dvoryankina K. V., Kovaleva O. S., and Plavunov R. I.

Subjects
печень трески, жир печени акулы, кулинарные продукты, термическая обработка, cod liver, shark liver oil, culinary products, thermal processing, General Works
Abstract

The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to maintain a balance of protein, fat and carbohydrate components. From a therapeutic and prophylactic point of view, the polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 groups are significant components of the fat component. In order to increase the biological value of culinary products, technology has been developed for manufacturing new types of products using raw materials that are not traditional for similar classical products: cod liver, not sterilized, its fat and shark liver fat, which has a unique fatty acid composition. In the course of the study, shark fat and chilled cod liver, delivered to shore by fishing vessels, have been used as basic raw materials. The studies have been carried out using standard physicochemical and organoleptic methods. A technology has been developed for the manufacture of culinary products (salads, zrazy) using a microwave-processed semi-finished product of cod liver. Microwave treatment allows you to slow down the processes of hydrolysis of proteins and lipids due to the inactivation of tissue enzymes and the partial destruction of the autonomic micro-community containing proteases and lipases, which helps preserve the organoleptic and physicochemical characteristics of the raw materials. It has been established that the use of cod liver so blanched in the production of culinary products increases the nutritional value and quality of the finished product. The inclusion of shark fat in recipes also increases their biological value. This is evidenced by the results of studies conducted as part of the development of technology "Bulgarian bread". Evaluation of the finished product obtained by the developed technology has shown an increase in the biological value of the product "Bulgarian bread": the content of vitamin A – 38.8 % (5.31 % of daily requirement); PUFA – 13.9 % (7.15 % of daily requirement). The proposed technologies for the production of culinary products using unconventional fish oil raw materials will expand the range of multicomponent products.

Published
2019
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45. Valuation of digital assets: Trends and prospects.

Author

Kovalev, V. A. and Kovaleva, O. P.

Subjects
*VALUATION, *ASSETS (Accounting), *STATE regulation
Abstract

The paper discusses the key aspects of the valuation of financial and non-financial digital assets. The authors explore the fundamental principles of digital asset valuation. Some aspects of state regulation of the circulation of digital assets are considered. The authors noted the complexity and ambiguity of the assessment of non-financial digital assets. The main methodological principles for valuation of such assets are proposed. The features of digital assets as an object of assessment are noted. Further promising directions for the development of the methodology for assessing non-financial digital assets have been identified. [ABSTRACT FROM AUTHOR]

Published
2023
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